Banana Bread Cookies

5 from 5 votes

In the mood for a decadent banana bread? Bake these egg free banana bread cookies in a jiffy and satisfy your ravenous banana bread cravings immediately.

Prep Time25

Cook Time13

Cooling Time10

Total Time48

Method: Baking

Course: Cookies

Servings: 32 Cookies

Ingredients

1 cup brown sugar
1 cup unsalted butter softened
¾ cup banana mashed
2 teaspoons vanilla extract
2 and ⅓ cups all-purpose flour
¼ teaspoon salt
¾ cup walnuts chopped

Instructions

Preheat oven to 350F/180C.
In a large bowl cream together the butter and sugar until light and fluffy. Add the mashed banana and vanilla extract, and beat well.
Add the flour and salt and mix together. Stir in the chopped walnuts.
Use an ice-cream scoop or a tablespoon to scoop out the cookie dough and drop it onto the cookie sheet/s 2-3 cms apart.
Bake for 10-14 minutes or until it's light golden brown.
Remove the sheet/s from the oven and place it on a wire rack to cool completely before storing it in an air-tight container.

Notes

I used light brown sugar, and the cookies were in a pale white color. If you want darker cookies, use dark brown sugar instead.
For vegan banana bread cookies use a vegan butter substitute like Earth Balance. Oil will work too. Use about ¾th of a cup of oil instead.
If you want to get more cookies try using half tablespoon measurement to scoop out the dough.
As always test bake 2-3 cookies to see how it spreads and then decide if you have to chill the dough a bit if it spread too much, or if you have to flatten the dough if it doesn't spread enough. I felt that my dough was a bit sticky, so refrigerated it for about 20 minutes and flattened the scooped out cookie dough lightly because it didn't spread much.
You can also use chocolate chips instead of walnuts in this banana bread cookies.

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